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Pickling salt for home-made meat and sausages
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Description
Pickling salt is a specially prepared mixture of salt and nitrite used for pickling meat products. It is recommended for home-made cold cuts. Curing is one of the basic methods of preserving meat. Pickling salt is not suitable for direct consumption.
Dosage of curing salt: about 15-25 g per 1 kg of meat or sausage mass.
Package 0.66 kg.
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